The Perfect Finish: Special Desserts for Every Occasion
The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.\ Most of us don’t have the time to make dessert, and when we do, it is for holidays, birthdays, or a special brunch. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives.\ The Perfect Finish is playfully organized by occasion: “I’ll Bring Dessert” features...
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The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion. The New York Times - Christine Muhlke …passes my first test for a cookbook, which is: Does it make me daydream about the dinner party (or brunch) at which I'll serve these recipes?…[Yosses's and Clark's] useful tips…make cooking from this book a reassuring experience, like having a fairy godmother in the kitchen.
\ Publishers WeeklyYosses, executive pastry chef at the White House, and Clark, a noted New York Times food columnist, showcase elegant, luscious desserts suitable for a variety of occasions from brunch to potlucks to fancy celebrations. Recipes are well-detailed and easy-to-follow, even for the novice, and potentially unfamiliar techniques or temperamental ingredients such as segmenting oranges, varieties of yeast, making great meringue, and how to avoid crystallizing caramel are highlighted. With flat and chewy chocolate chip cookies, blood orange squares, grand old-fashioned blueberry jelly rolls, and orange-scented olive oil cakes with fleur de sel, there is something for every palate. The authors include a section on restaurant desserts that can be made at home that includes warm molten vanilla cakes, butterscotch-dulce de leche pudding in teacups, and Bouley banana chocolate tart. They also include recipes for confectionaries such as cardamom nut butterballs, sandy pecan pralines, and coffee toffee. Each recipe lists special equipment needed, and there’s a handy baker’s minimum equipment list for those who want to increase their tool arsenal. Enhanced by more than 100 delectable color photos, this book is a must-have for all serious bakers and the only book those with a passing interest in baking will ever need. (June)\ \ \ \ \ The New York Times Book ReviewThe Perfect Finish passes my first test for a cookbook, which is: Does it make me daydream about the dinner party (or brunch) at which I’ll serve these recipes? In this case, the “yes!” came from the retro-fabulous Bouley banana-chocolate tart, which derives its cleverness from fruit caramelized with lime juice. Or maybe it was the crème-fraîche pancakes, the chocolate-caramel tart with sea salt or the chocolate-chunk cookies goosed with Nutella.... Their useful tips...make cooking from this book a reassuring experience, like having a fairy godmother in the kitchen. I hope the Obama girls are taking notes.\ \ \ Christine Muhlke…passes my first test for a cookbook, which is: Does it make me daydream about the dinner party (or brunch) at which I'll serve these recipes?…[Yosses's and Clark's] useful tips…make cooking from this book a reassuring experience, like having a fairy godmother in the kitchen.\ —The New York Times\ \
